Spaghetti with Ramps – a delicious recipe with ramps, lemon zest, extra-virgin olive oil, spaghetti, parmesan, Bread. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Trim roots from ramps and slip off outer skin on bulbs if loose.
2
Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs.
3
Coarsely chop ramps and put in a blender with zest and oil.
4
Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender.
5
Puree ramps until smooth and season with salt.
6
Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander.
7
Return pasta to pot with ramp puree and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.
165
kcal
Calories
17
g
Fat
3
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 pound ramps, 1 teaspoon finely grated fresh lemon zest, 1/4 cup extra-virgin olive oil, 1 pound spaghetti, and more.
Yes, Spaghetti with Ramps falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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